Preheat oven to 400 degrees F. Coat 2 large roasting pans (15x10-inch) with nonstick cooking spray. Position racks with one in the middle and one beneath it.
In a large bowl, whisk together the egg, Parmesan, breadcrumbs, pesto, garlic, salt, pepper, and cracked red pepper. Add in the ground turkey and mix with your hands until combined (mixture will be sticky.) Using a tablespoon sized cookie scoop, form into round meatballs (you should have about 23.) Transfer to one of the prepared roasting pans.
Place green beans and mushrooms on the other roasting pan. Drizzle with the olive oil and season with the salt and pepper; toss to coat.
Transfer both pans to the oven with the meatballs on the middle rack and the vegetables below it.
Bake for 15-20 minutes, until meatballs are cooked through (with an internal temperature of 165 degree F) and vegetables are crisp-tender.
Toss everything together and divide onto individual plates. Sprinkle with a little more Parmesan and enjoy!
(If you are not following a low carb diet, serve alongside with some cooked pasta, if desired. Calories listed do not include this.)
For recipe variations and freezing instructions, please refer to the full article.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Course: Main Course
Keyword: sheet pan meals, Turkey Meatball recipe, Turkey Meatballs